食品与发酵工业2023，Vol.49Issue(23)：156-164,中插2-中插3,11.DOI:10.13995/j.cnki.11-1802/ts.034933
高温芝麻饼粕蛋白酶解液的2种美拉德反应产物组分特性差异
Difference on composition and characteristic between two Maillard reaction products of hydrolysate derived from high-temperature sesame meal protein
摘要
Abstract
To explore the variation rule for composition characteristics of raw material in various Maillard reaction systems,high tem-perature sesame meal protein hydrolysate(HTSPH)as a raw material,xylose,xylose and Cys were added respectively,after being reac-ted at 120 ℃ for 2 h,two kinds of Maillard reaction products were produced.The differences in volatile components,peptides,and amino acids between the raw material and products were detected using GC-MS,LC-MS,and LC,the variation in their apparent characteristics and antioxidant activity was also analyzed.Results showed that physicochemical properties of the two Maillard reaction products were re-markably different.The product derived from HTSPH and xylose had high browning intensity and strong roasted almond flavor,whose vol-atile components were mainly aldehyde,ketone,and heterocycle compounds;whereas,the product originated from HTSPH,xylose and Cys showed strong boiled meat flavor,whose volatile components contained abundant sulfur-containing substances.383 peptides were de-stroyed and 386 peptides were produced throughout the reaction.Physicochemical differences in the peptides of raw material and products included hydrophobicity,hydrophilicity,and amphipathicity.The concentration of free amino acid decreased due to the reaction,and the addition of Cys drastically affected the composition of free amino acids in the two products.Both Maillard reaction products improved sig-nificantly in terms of their antioxidant activities when compared to HTSPH,but the antioxidant capacities of products lagged below Cys.The above results provide the data basis and theoretical reference for investigating the law for the participation of peptide and amino acid in the Maillard reaction,also offer a method reference for the utilization of high-temperature sesame meal.关键词
判别分析/高温芝麻饼粕/氨基酸/多肽/抗氧化活性Key words
discriminate analysis/high-temperature sesame meal/amino acid/peptide/antioxidant activity引用本文复制引用
芦鑫,张丽霞,孙强,高锦鸿,金璐,黄纪念..高温芝麻饼粕蛋白酶解液的2种美拉德反应产物组分特性差异[J].食品与发酵工业,2023,49(23):156-164,中插2-中插3,11.基金项目
河南省科技攻关项目(222102110037,212102110076) （222102110037,212102110076）
国家特色油料产业体系(CARS-14) （CARS-14）
